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Lemon Sour Cream Cupcakes-5

Lemon Sour Cream Cupcakes with Lemon Buttercream

Course: Dessert
Cuisine: American
Keyword: lemon buttercream, lemon sour cream cupcakes
Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 50 minutes
Servings: 24 cupcakes
Calories: 478kcal
Author: Kara @I Scream for Buttercream
These lemon sour cream cupcakes are super moist and delicious plus they're actually made from scratch, then topped off with lemon buttercream frosting. They're perfect for birthdays or any celebration
Print Recipe
US Customary - Metric

Ingredients

For the cupcakes:

  • 3 cups cake flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups sugar
  • 1 cup unsalted butter, room temperature (two sticks)
  • 3 eggs
  • 1 cup sour cream
  • ½ cup whole milk
  • 1 tablespoon oil
  • 2 tablespoon lemon zest (from about two lemons)
  • 1 pkt lemon pudding mix (small box) (reserve 1 tablespoon for the buttercream)
  • yellow food coloring (optional)

For the buttercream:

  • 2 cups unsalted butter, room temp. (4 sticks)
  • 6 cups powdered sugar (add in another cup if needed)
  • 2 tablespoon lemon zest (zest from about two lemons)
  • juice from two lemons
  • 1 tablespoon lemon pudding mix
  • yellow food coloring (optional)

Instructions

For the cupcakes:

  • In a mixing bowl, whisk together the cake flour, baking powder, baking soda and salt. Set aside.
  • In another bowl, whisk together the sour cream, milk, oil and lemon zest. Set aside.
  • In a large mixing bowl, beat the butter until smooth. Add sugar and beat until fluffy.
  • Add in eggs one at a time, beating just until combined after each.
  • Alternately add in the flour and liquid mixtures. (Add a third of the flour mixture and beat until just combined. Add half the liquid mixture and beat just until combined. Add another third of the flour mixture, mix until combined. Add in the last half of the liquid mixture, mix, then add in the last third of the flour mixture and mix only until combined.) Be very careful not to over mix. Only mixed until well combined.
  • Add the package of dry lemon pudding mix (reserving 1 tablespoon for the buttercream) and mix.
  • Add in a couple drops of yellow food coloring and mix.
    Fill cupcake liners slightly over halfway full and bake at 350 degrees for about 20 minutes. Once baked, cool on a wire rack.

For the lemon buttercream:

  • Add two cups of butter (4 sticks) to a mixing bowl and beat until smooth.
  • Add three cups of confectioners sugar and beat.
  • Add in the lemon juice and the last three cups of confectioners sugar and beat again until mixed well.
  • Now add in the lemon zest and one tablespoon of the lemon pudding mix and mix well. You can also add in a bit of yellow food coloring.
  • If your buttercream is too thin, mix in another cup of confectioners sugar. If it's too thick, just add in a little more lemon juice.

Notes

Nutritional values are an estimate.
Make sure to check out the TIPS & FAQs for this recipe in the blog post.

Nutrition

Calories: 478kcal | Carbohydrates: 59g | Protein: 3g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 86mg | Sodium: 348mg | Potassium: 81mg | Sugar: 46g | Vitamin A: 805IU | Vitamin C: 1.4mg | Calcium: 43mg | Iron: 0.3mg